Chorafali is a traditional Gujarati snack, primarily made during the festive season of Diwali. Known for its light, airy, and crispy texture, it carries a subtle spiciness that makes it an irresistible treat. This Chorafali Recipe provides a perfect balance of flavors with a crunchy texture, making it a festive favorite. Whether you’re preparing it for Diwali or simply indulging in a savory snack, Chorafali is a must-try for anyone who loves traditional Indian treats.

Why is it called Chorafali Recipe?
Chorafali is a unique Gujarati snack that’s named after its primary ingredient, chickpea flour (besan), and urad dal. The combination of these flours gives it the stretchy dough consistency that puffs up when fried, creating the light and crunchy strips. The name has deep cultural significance in Gujarat and is particularly associated with Diwali celebrations.

How Should Chorafali Taste?
Chorafali should have a delightful crunch, with a light, airy texture that almost melts in your mouth. It carries a mildly spicy and tangy taste, often due to the sprinkling of red chili powder and dry mango powder (amchur). The spices enhance its flavor, making it a delicious balance of crispy and tangy.
It’s About:
Chorafali is a Diwali staple across many households in Gujarat, often prepared in large batches to serve friends and family. This gluten-free snack is made with simple ingredients but requires some precision in frying to achieve the perfect light texture. It’s typically served with a sprinkling of masala, adding a spicy kick to the otherwise mild flavor.

How to Make the Chorafali Recipe Super Yummy or Perfect?
To achieve the perfect Chorafali, follow these simple tips:
- Kneading the Dough: Make sure to knead the dough until it’s smooth and elastic. This ensures that it puffs up properly when fried.
- Rolling it Thin: Roll the dough into very thin sheets to get that signature crunch.
- Frying Temperature: Ensure the oil is hot enough before you start frying. The dough should puff up instantly upon contact with the oil.
- Spice Mix: After frying, immediately sprinkle the spice mix of chili powder and amchur for the best flavor absorption.
- Crisp Texture: Let the Chorafali cool completely before storing them in an airtight container to retain the crispiness.

Chorafali recipe
Equipment
- Mixing bowl
- Rolling Pin
- Deep frying pan
- Spatula
- Airtight Container (for storage)
Ingredients
- 2 cups Chickpea Flour (Besan)
- ½ cup Urad Dal Flour
- 1 tsp Baking Soda
- 1 tbsp Oil
- Salt to taste
- Water for kneading
- Oil for deep frying
Spice Mix:
- ½ tsp Red Chili Powder
- ¼ tsp Amchur Powder (Dry Mango Powder)
Instructions
- Prepare the Dough: In a mixing bowl, combine chickpea flour, urad dal flour, salt, and baking soda. Add oil and mix until the mixture becomes crumbly.
- Knead the Dough: Slowly add water and knead into a firm dough. Make sure it’s smooth and not sticky.
- Rest the Dough: Cover and let the dough rest for about 30 minutes.
- Roll the Dough: Divide the dough into small balls and roll each one into a thin sheet.
- Cut the Dough: Using a knife, cut the rolled dough into strips.
- Fry the Strips: Heat oil in a deep frying pan. Once the oil is hot, fry the strips until they puff up and turn light golden.
- Sprinkle Spices: Immediately sprinkle the red chili powder and amchur powder mix on top of the fried Chorafali while still hot.
- Cool and Store: Let the Chorafali cool completely before storing it in an airtight container.
Notes
- You can adjust the spice level according to your preference. Add more red chili powder for a spicier kick.
- Chorafali stays crispy for a week if stored in an airtight container.
Read More :
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Delicious Karachi Halwa Recipe for Diwali: Make This Iconic Sweet in 30 Minutes!
Delicious Diwali Special Carrot Halwa Recipe: A Festive Sweet Treat
Diwali Special Badam Kheer Recipe: A Rich and Creamy Delight
Conclusion:
Chorafali is a fantastic snack to enjoy, especially during Diwali, when festive delicacies are made in abundance. This Chorafali Recipe ensures you get the perfect crunchy, spicy treat to delight your guests. Whether it’s your first time making it or you’re a seasoned pro, following these tips will make sure your Chorafali turns out light, airy, and full of flavor every single time.